Sourdough, Korbett's

https://www.seriouseats.com/simple-crusty-white-bread-recipe
(note: online recipe for reference only, ingredients do not match

TO CHECK OUT: https://alexandracooks.com/2017/10/24/artisan-sourdough-made-simple-sourdough-bread-demystified-a-beginners-guide-to-sourdough-baking/

INGREDIENTS

• 500 grams bread flour
• 11 grams salt
• 100 grams sourdough starter
• 275 grams water

DIRECTIONS

1. Combine flour & water in large bowl, mix until evenly incorporated. Cover for 15-30 minutes with damp towel

2. Add Water, Salt & Sourdough Starter and mix to combine. This can be done by hand or spoon or stand mixer on low with paddle attachment. You want the ingredients fully combined, but you don’t have to knead it.

3. After 30 minutes, complete your first stretch and fold. Instead of kneading this bread, you are just going to do what is called a stretch and fold. Basically, with slightly damp hands (just run them under water briefly) you will pull up the sides of the dough in the bowl and fold them inwards, along four quadrants of the bowl.

4. After the second 30 minutes, complete the second stretch and fold. Let the dough rise again for 15 more minutes

5. Pre-shape the dough. Sprinkle some flour onto a countertop or work surface and tip out your dough onto the surface. take each ball of dough and pull the sides into the middle gently, pinching them together like you were shaping a bread roll.

6. Flip the whole loaf over so the seam is facing down. Cover with a towel or cling film and let this rise for another 10 minutes.

7. After 10 minutes, flip the loaf over again so that the seam is facing you. Repeat what you did before - pulling in the sides and pinching them together. Transfer dough, seam-side up to a banneton.

8. Place banneton in a large plastic bag and refrigerate for 12 - 24 hours

9. Preheat your oven to 450 F (230 C) and place a dutch oven with lid on the bottom rack of the oven to heat up. Give it 20 minutes after preheat to ensure it is heated through

10. When you are ready to bake, remove the banneton from fridge and plastic bag. Transfer dough from banneton to a loaf sling or parchment paper. Dust the top with some extra flour, using your hands to spread it evenly on the surface of the dough. Score using a lame, razor blade or sharp, wet knife. Try your best to score at a 45-degree angle or less about 1 inch into the loaves. Read more about scoring here.

11. If using a Dutch oven, simply drop the loaf (on the sling) into the preheated Dutch oven and place into the oven. Bake for about 30 minutes with the lid on, then remove the lid for 5-10 minutes until the bread has formed a beautiful dark crust.

12. Once the bread has formed a lovely dark crust and sounds hollow when you tap it, remove from the oven, place it on a wire rack and let it cool for about at least an hour before slicing.